A simple ramen

Japanese noodle soup that will please everyone

A simple ramen

Real Japanese ramen takes years to perfect – chefs in Japan train for years but this is a simple version of that delicious comfort food. There are 3 main elements to our ramen – soup, noodles and topping.

AuthorHungry PandaCategoryDifficultyAdvanced

Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Ingredients for the soup
 2 cloves garlic
 ½ tsp grated ginger
 1 shallot
 1 tbsp toasted white sesame seeds, ground
 1 tbsp sesame oil (roasted)
 113 g minced pork, chicken or turkey (you can also use plant based mince)
 1 tsp La doubanjiang (spicy chili bean sauce/broad bean paste)
 3 tbsp miso
 1 tbsp sugar
 1 tbsp sake
 960 ml chicken stock/broth (each ramen bowl requires about
 355 ml broth + more for evaporation)
 1 tsp sea salt (use half for table salt) - adjust to your broth
 ¼ tsp white pepper powder
For the ramen and toppings
 2 servings fresh ramen noodles (300g fresh noodles or 180g dry ramen noodles if you are desperate)
 braised pork belly (chashu) or sliced chicken or tofu
 1 handful of bean sprouts
 2 Ramen egg (ajitsuke tamago - soft boiled eggs marinaded in a zip bag with 2 tbsp soy sauce, 2 tbsp mirin and 3-6 tbsp water), you can also just use soft boiled eggs
 frozen or canned sweetcorn
 1 1 sheet Nori (seaweed) - cut into quarters
 4 sticks spring onions, finely chopped
 Julienned Shiraga Negi (Japanese leek), substitute with the white part of spring onions
For additional garnish (optional)
 la-yu (Japanese chili oil)
 pickled red ginger (beni shoga or kizami beni shoga)
 white pepper powder

1

Mince the garlic, ginger and shallot and stir fry in sesame oil on a medium heat until fragrant.

2

Add the pork and cook until browned and then add the La doubanjiang and miso and combine well with the pork (make sure it doesn’t burn).

3

Add the ground sesame seeds, sugar and mix. Then add the chicken stock and sake.

4

Taste the soup and add salt and white pepper if you need to.

5

Transfer to the rice cooker bowl and select either ‘SOUP’ or ‘SLOW COOK’ and cook for 1 hour.

6

Prepare the toppings you would like to use.

7

Cook the noodles in unsalted water according to the packet (fresh or dry).

8

Once al dente, drain the noodles and split between 2 bowls.

9

Add the ramen soup on top of the noodles and then arrange the toppings on top in a decorative manner (see photo above).

Ingredients

Ingredients for the soup
 2 cloves garlic
 ½ tsp grated ginger
 1 shallot
 1 tbsp toasted white sesame seeds, ground
 1 tbsp sesame oil (roasted)
 113 g minced pork, chicken or turkey (you can also use plant based mince)
 1 tsp La doubanjiang (spicy chili bean sauce/broad bean paste)
 3 tbsp miso
 1 tbsp sugar
 1 tbsp sake
 960 ml chicken stock/broth (each ramen bowl requires about
 355 ml broth + more for evaporation)
 1 tsp sea salt (use half for table salt) - adjust to your broth
 ¼ tsp white pepper powder
For the ramen and toppings
 2 servings fresh ramen noodles (300g fresh noodles or 180g dry ramen noodles if you are desperate)
 braised pork belly (chashu) or sliced chicken or tofu
 1 handful of bean sprouts
 2 Ramen egg (ajitsuke tamago - soft boiled eggs marinaded in a zip bag with 2 tbsp soy sauce, 2 tbsp mirin and 3-6 tbsp water), you can also just use soft boiled eggs
 frozen or canned sweetcorn
 1 1 sheet Nori (seaweed) - cut into quarters
 4 sticks spring onions, finely chopped
 Julienned Shiraga Negi (Japanese leek), substitute with the white part of spring onions
For additional garnish (optional)
 la-yu (Japanese chili oil)
 pickled red ginger (beni shoga or kizami beni shoga)
 white pepper powder

Directions

1

Mince the garlic, ginger and shallot and stir fry in sesame oil on a medium heat until fragrant.

2

Add the pork and cook until browned and then add the La doubanjiang and miso and combine well with the pork (make sure it doesn’t burn).

3

Add the ground sesame seeds, sugar and mix. Then add the chicken stock and sake.

4

Taste the soup and add salt and white pepper if you need to.

5

Transfer to the rice cooker bowl and select either ‘SOUP’ or ‘SLOW COOK’ and cook for 1 hour.

6

Prepare the toppings you would like to use.

7

Cook the noodles in unsalted water according to the packet (fresh or dry).

8

Once al dente, drain the noodles and split between 2 bowls.

9

Add the ramen soup on top of the noodles and then arrange the toppings on top in a decorative manner (see photo above).

A Simple Ramen
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Miso paste gives a fabulous umami hit to the soup so it can be brought together really fast on the slow cook setting. Substitute any toppings you prefer. For a different texture, use thick, chewy Udon noodles or soba noodles